To make vinaigrette, in a small bowl combine mustard, chili sauce and hoisin using a whisk, mix well. Whisk in vinegar and wine. Slowly incorporate oils into mixture by whisking constantly. Set aside.

To make slaw, in an extra large bowl add both cabbages and carrots. Toss to mix. Pour vinaigrette over slaw in a spiral working from the outside of the bowl to the inside. Mix to coat, making sure slaw is well covered by vinaigrette.

To prepare BBQ, in a small bowl combine hoisin, plum, mustard and chili sauce. Mix well and set aside.

Preheat a gas grill to medium-high heat.

To make patties, in a large bowl combine ground turkey, sausage, mustard, chili sauce, hoisin and plum. Mix well, but handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form patties that are slightly larger than the size of the rolls.

When the grill is ready, brush the rack with vegetable oil. Place patties on the grill cover and cook for 5 minutes. Turn patties once and brush top generously with BBQ sauce. Cover and allow second side to cook for 7 minutes for medium well. During the last couple of minutes of cooking place the buns on the outer edges of the grill, split side down to toast lightly.

To assemble burgers, on each roll bottom put a generous amount of the slaw, a patty, another generous amount of slaw on top of the patty and finish with the top bun. Serve and enjoy!

Makes 6 burgers

Erica Jensen

Comments

A good turkey burger can be hard to come by, but with this added asian flair it makes it a special treat.